Protein vegetable food, applications

Applications of Vegetable Food Proteins in Traditional Foods... 

Gibson, P.W W.C. Yackel. Soy protein fractionation and applications. Proceedinp of the World Conference on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs T.H. Applewhite, Ed. American Oil Chemists Society Champaign, IL, 1989 pp. 507-509. 

Vegetable and animal proteins have been used in mai r non-food applications, but despite the potential, protein-based plastics have not yet made significant progress in commercialization at a large scale. 

The extraction of s. seed goes through the normal procedure of so-called hard seed solvent extraction. The s. meal may undergo the normal procedures of feed production but may also be processed with special extraction methods for food applications, such as soymilk, soy protein concentrates and isolates, and several other soyfood products, or for cosmetic applications, such as protein hydrolysates (- hydrolyzed vegetable proteins). 

The chapters in this book were carefully selected to complement the existing information on plant proteins by focusing on the A, B, C s applications in new and traditional foods, biological effects of all-vegetable protein diets on humans, and composition and chemistry of some lesser-known sources of protein... 

Thermoplastic extrusion technology has been used to texturize many defatted vegetable protein ingredients, and produce many fibrous structures and meat-like textures. Such processes have been used extensively to prepare meat analogs (1, which have found their widest application in formulation of foods for institutional markets (3). A primary disclosure of extrusion texturization of vegetable proteins was made by Atkinson ( ). General descriptions of various extrusion processes have also been reported (1, 5-14). ... 

Zein is a vegetable protein obtained from corn gluten meal. Pure zein powder is odourless, tasteless, hard and water-insoluble. Since it is edible, it finds applications in processed foods and pharmaceuticals, in competition with chitosan and chitin. 

Foam mat dryers can only be used to dehydrate liquid foods that are capable of forming stabilized foams. This requirement imposes a restriction on the wide applicability of the method in the food industry because only a few foods, such as whole milk, have a foam-stabilizing capability. Fruit juices have been dried successfully by adding foam stabilizers. Vegetable gum and soluble protein have successfully been used in the food industry as foam-stabilizing agents. 

The principles of colloid stability, particularly including DLVO theory and steric stabilization, can be applied to many food emulsions [80,81]. The applicability of DLVO theory is restricted, however, partly because the primary potential-energy minima are somewhat shallow and partly due to the tendency of adsorbed proteins extend outward from surfaces so far that steric stabilization becomes more important [34,126]. The presence of protein in an adsorption layer can also contribute a viscoelastic restriction to coalescence. Finally, the oils in food colloids are usually triglycerides (of either animal or vegetable origin). These oils may exist in liquid or crystalline states at room temperature frequently both simultaneously. The existence of the crystal form at interfaces contributes yet another stabilizing component [34]. 

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